Dr. Schwab examines the U.S. food production system and describes both system vulnerabilities and governmental initiatives that address those areas.
Part 1: The U.S. Food System
Part 2: Food Safety and Security
Part 3: Factors Associated with Foods at Higher Risk for Terrorism
Part 4: Regulatory Agencies and Federal Mandates Designed to PRovide a Secure Food Supply
After listening to, viewing, and studying the presentation materials, you will be able to do the following:
• Appreciate the complexities of the U.S. food production system
• Describe specific factors associated with foods that have higher risks for acts of terrorism
• Identify key congressional and presidential acts and directives implemented to protect food resources
• Categorize specific vulnerabilities during the farm to table processing of food